Executive Sous Chef

We are looking for a creative and proficient in all aspects of food preparation, Executive Sous chef. In the absence of the executive chef, you will be "the chief" and maintain complete control of the kitchen.

Responsibilities

• Plan and direct food preparation and culinary activities
• Modify menus or create new ones that meet quality standards
• Estimate food requirements and food/labor costs
• Supervise kitchen staff's activities
• Recruit and manage kitchen staff
• Rectify arising problems or complaints
• Give prepared plates the "final touch"
• Perform administrative duties
• Comply with nutrition and sanitation regulations and safety standards
• Keep time and payroll records
• Maintain a positive and professional approach with coworkers and customers

Skills

• Proven working experience as a sous chef
• Excellent record of kitchen management
• Ability to spot and resolve problems efficiently
• Capable of delegating multiple tasks
• Communication and leadership skills
• Keep up with cooking trends and best practices
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
• preferred but no required, degree in Culinary science or related certificate

Job Type: Full-time

Pay: $58, $65,000.00 per year

Benefits:

• 401(k) matching
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Experience:

• Culinary experience: 1 year (Preferred)
• Cooking: 10 years (Preferred)

Work Location: In person